Local jelly roll

Ingredients:
• 1/4 cup butter
• 1/3 cup ground unsalted almonds
• 1 cup coconut flakes
• 12-ounce can condensed milk
• 1 cup sifted flour
• 1/3 cup cocoa
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup sugar 3 eggs, separated
• 1/3 cup cold water
• 1 teaspoon vanilla confectioner’s sugar

Instructions :
1. Line a 10-by-15-inch jelly-roll pan with foil. Preheat oven to 375F.
2. Melt butter and pour into foiled pan. Mix nuts and coconut flakes and sprinkle evenly in pan. Drizzle with condensed milk.
3. Sift together flour, cocoa, salt, baking soda and sugar.
4. Beat egg yolks in bowl until fluffy.
5. Blend sifted dry ingredients, water and vanilla and beat for another minute.
6. Beat egg whites separately until stiff and fold into mixture.
7. Pour into pan and bake for 20 minutes or until cake is done. Sprinkle with confectioner’s sugar. Transfer to a cookie sheet, roll in jelly-roll fashion and wrap with a towel to set until cool.
8. Transfer to a serving platter and sprinkle with more confectioner’s sugar.
9. The Filipino dessert recipe is ready to serve.

a different look

Ingredients :

• 700ml   vanilla ice-cream
• 200g good-quality dark chocolate
• 25g milk chocolate

Procedure     :

1. Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.
2. Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.
3. Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.
4. Garnish each with a little of the milk chocolate. Freeze until firm before serving.

sweet delight for february

INGREDIENTS:

• 1 1/2 tablespoons cornstarch
• 1/2 cup corn syrup
• 1/2 teaspoon salt
• 2 teaspoon lemon juice
• 1/4 cup candies or a few marshmallows
• 1/3 cup of water
• 1 tablespoon spry
• 1/2 cup butter or margarine
• 3 cups of confectioners sugar
• 1/4 cup milk
• unsweetened chocolate

cream butter or margarine,  and add sugar

slowly while continuing to cream the mixture,

add enough milk to make spreading consistency.

divide the mixture into half. melt the unsweetened chocolate

over hot water. then add 1/2 to frosting.

frost the half of the cup cakes with the white frosting and half with 

chocolate.

for decoration purpose use :

• nuts(broken or whole may do)
• chocolate bits
• cherries( if available)
• or colored crispies

Coca Cola Cake

Coca Cola cake is our today's recipe. :)

Here are the ingredients:

Ingredients

2 cups  all-purpose flour

2 cups  granulated sugar

1 cup  butter

1 cup  cola

2 Tbsp.  unsweetened cocoa powder

2  eggs, slightly beaten

1/2 cup  buttermilk or sour milk

1 tsp.  baking soda

1 tsp.  vanilla

2 cups  tiny marshmallows

   Cocoa-Cola Frosting

1/2 cup  chopped pecans, toasted

1/2 cup  pastel-color tiny marshmallows (optional)

Directions

1. Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan. In large bowl, stir together flour and granulated sugar. Set aside.

2. In medium saucepan, combine butter, cola, and cocoa powder. Cook and stir over medium heat until butter melts. Pour over flour mixture. Add eggs, buttermilk, baking soda, and vanilla; mix well. Stir in marshmallows. Pour into prepared baking pan.

3. Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on wire rack.

4. Spread Cocoa-Cola Frosting over cake. Sprinkle with pecans and marshmallows, if desired.

5. Cocoa-Cola Frosting: In medium bowl, beat 1/3 cup butter with electric mixer on medium to high speed for 30 seconds. Slowly add 2 cups powdered sugar and 2 tablespoons unsweetened cocoa powder, beating until combined. Add 1/4 cup cola, beating until combined. Gradually beat in 1 3/4 cups powdered sugar until combined. If necessary, beat in enough additional cola, 1 teaspoon at a time, to make frosting easy to spread

That's all for today's daily recipe. Check out tomorrow's recipe. :D

Chocolate-covered Oreo Cake

Ingredients

• 1 (18.25 ounce) package devil’s food chocolate cake mix
• 4 (1 ounce) squares Semi-Sweet Baking Chocolate
• 1/4 cup butter, cut up
• 1 (8 ounce) package Cream Cheese, softened
• 1/2 cup sugar
• 2 cups thawed Whipped Topping
• 12 Oreo Chocolate Sandwich Cookies, coarsely crushed

1. Preheat oven to 350 degrees F. Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 min. Invert onto wire racks; remove pans. Cool layers completely.
2. Place chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.